CREAMY FRIED LOBSTER & SHRIMP PASTA | PASTA RECIPES|

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare two bowls: one for the Louisiana fish fry mix and another for the egg batter.

In the smaller bowl, add 2 eggs, hot sauce, and heavy cream or milk. Season with garlic powder, paprika, Old Bay seasoning, onion powder, and chili powder. Whisk until well combined.

Set the egg batter aside and start boiling the fettuccine pasta in salted water.

In a pan, add preheated olive oil and sauté minced garlic for about 1 minute.

Add heavy cream to the pan and season with garlic powder, Old Bay seasoning, paprika, onion powder, a dash of sassone seasoning (optional), pepper, and salt. Stir and let warm up.

Add butter to the sauce and whisk until combined. Once warm, sprinkle in some mozzarella cheese.

Prepare to batter the lobster and shrimp: preheat oil to 350°F.

Double dip the lobster and shrimp: first in the fish fry mix, then in the egg batter, and back into the fish fry mix before frying.

Fry the lobster and shrimp until fully cooked, about 4-5 minutes.

Once the pasta is done, drain it and add it to the cream sauce, tossing lightly. Add more heavy cream if needed to lighten the sauce.

Chop the fried lobster and shrimp into big pieces and add them to the pasta. Mix until fully incorporated, reserving some for presentation.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens